Fluffy & Moist Scrambled Eggs

Name: Fluffy & Moist Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: British
Ingredients: 4 large eggs; 1 tablespoon full cream milk or water; Cheddar cheese, finely grated - optional; Salt and pepper, finely ground - optional; 1 teaspoon olive oil; 1 teaspoon butter

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You can't beat fluffy and moist scrambled eggs! Great when you have a sore mouth that makes it difficult to eat. Eggs are very high in protein too - so important for your muscles when you can't eat much :)

Fluffy & Moist Scrambled Eggs

Rated 5.0 stars by 1 users

Servings

2

Prep Time

5 minutes

Cook Time

10 minutes

Author

Centre For Cancer Nutrition

Eggs are an absolute powerhouse of nutrition. They also tick a number of boxes when it comes to foods that are cancer, chemo, and radiation side-effect friendly. Done properly, scrambled eggs are fluffy, light and moist. This ticks the loss of appetite, dry mouth & throat, sore mouth, and difficulty swallowing side-effect boxes.

They also tick the loss of appetite box because eggs are high in protein. Why is that important? Our muscles need sufficient protein to maintain their mass (or size). When we aren't eating much, we need to ensure that the little we do eat is full of all the good things our bodies need. Muscle wastage is common in patients during cancer treatment because they cannot take in enough nutrition to meet their body's energy needs and the body snaffles lean muscle mass for its energy needs. Hence, the muscles shrink and with that, comes a whole host of other complications that can make continuing with treatment and quality of life less than best.

This is also one on the many reasons Centre For Cancer Nutrition advocates you see by an Oncology Dietitian during your treatment.

Ingredients

4 large eggs
1 tablespoon full cream milk or water
Cheddar cheese, finely grated - optional
Salt and pepper, finely ground - optional
1 teaspoon olive oil
1 teaspoon butter

Directions

Place a frying pan over a medium low heat. Crack eggs into a bowl along with the milk, salt and pepper. With a whisk or a fork, beat the eggs reasonably vigorously for up to 1 minute (yes, that long).
Add the oil and butter to the frying pan. Pour the eggs into the pan. With a spatula (I like using a silicon one), start moving the outer edges of the egg mixture in toward the centre of the pan. You will see lovely ribbons of cooked egg beginning to form. Sprinkle in the cheese if using.
Continue to move the cooked ribbons of egg into the centre of the pan. When the eggs are still slightly runny, begin breaking up the cooked egg with the spatula. When the eggs are mostly cooked, turn the heat off. The remaining heat in the pan will cook any uncooked egg. Serve immediately.
A dollop of crème fraîche on top may add oiliness in the mouth and may further assist swallowing.